Sourdough bread part 2

Health & Wellbeing
https://www.yoga-king.com/blog/sourdough-bread-part-2/

So by now, hopefully, by following the directions from our last blog, you have an active starter. Time for the bread.

This recipe is for Pain au levain and comes directly from Yoke Mardewi’s book “Wild Sourdough”. I would highly recommend this book for anyone who would like to make their own sourdough. Visit www.wildsourdough.com.au  to buy it and much more.

Table of Contents

Ingredients:

150g Rye starter culture (as per starter recipe), 600g unbleached white bakers flour, 360g filtered water at room temperature (the chlorine in unfiltered water can kill the starter), 2 teaspoons finely ground sea salt.

Method:

  • Using  digital scales weigh all ingredients (including the water).
  • Using a spatula or wooden spoon stir the ingredients until they form a cohesive mass.
  • Rest the dough in the bowl for 15-20 minutes.
  • Using your fingertips, throw the dough into the air and then slap/throw it onto a bench. Repeat this action for about 5 minutes, until the dough develops some elasticity. You may find it easier to oil the bench and your hands.
  • Rest the dough for another 20 minutes, after which your dough should feel soft elastic and slightly sticky.
  • If after the 20 minute rest your dough still feels wet or too dry add more water or flour and re-knead until it feels right.
  • If the dough isn’t elastic soft and looks silky smooth air knead further.
  • Gather your dough into a ball shape. Let it rest in a non metallic container and cover with a wet tea towel.
  • Let you dough rise until it has almost doubled (4-6 hours).
  • Divide the dough into 2 x 600g pieces and shape as desired. Gently slip the dough onto baking paper.
  • Rise again until the dough is almost doubled – about 2 hours at a comfortable room temperature  Make sure the dough is covered or mist to prevent drying.
  • Preheat oven to 235 C
  • Bake in the oven for about 10 minutes, then reduce the the oven to 225 C for a further 15-20 minutes.
  • The loaves should be brown/golden all over and sound hollow when knocked at the bottom.
  • If you are unsure if the loaf is cooked through, turn the oven off and let it sit in the oven for a further 10 minutes.
  • Remove from the oven.

Happy baking!